Many years ago, when I lived in Alaska, I loved making my own pumpkin puree. I got out of the habit until recently, but now I may never go back to the can again. The house smells amazing while roasting pumpkin, then you get the added benefit of the wonderful salty pepitas (pumpkin seeds)! You can make a large batch and freeze for your favorite recipes. I made some chestnut flour pumpkin crepes with this batch…recipe coming soon! Have fun with your little pumpkins.

Scoop out the seeds and set aside for roasting. A grapefruit spoon works great for scooping.

Place the pumpkin halves on a parchment lined cookie sheet cut side down.

Roast for 40-45 minutes until they slightly collapse and become soft all the way through.

Remove from oven, flip them over and cool completely.

Once cooled, scoop the cooked pumpkin into a food processor, or blender until smooth.

Line a colander with cheesecloth or use a nut milk bag and squeeze out all the excess water (you can also let the pumpkin drain overnight but I get the same result with squeezing). If you skip this step, your pumpkin may hold too much water and you'll have to adjust your recipes.

Keep in an airtight container in the refrigerator for 7-10 days, or freeze in Ziploc bags.